Everyday Food Chicken Tenders With Creamy Honey Mustard
Per serving
From April 2007 issue of Everyday Food by Martha Stewart. A VERY QUICK, great rendition of a classic; only a little bit lighter since they are baked, not fried! The honey mustard sauce is very good and I would consider using it as a salad dressing. The magazine suggested serving carrot sticks and celery alongside for dipping; recipe was also recommended great for kids.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
- 2
Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
- 3
Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
- 4
Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
- 5
FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.
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